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Marion Cabell Tyree.

Housekeeping in old Virginia. Containing contributions from two hundred and fifty ladies in Virginia and her sister states online

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work with the hands till pliable. — Dr. E. A. C.

Liquid Glue.
Acetic acid, one ounce ; water, half an ounce ; glue, two
ounces; gum tragacanth, one ounce. Mix and dissolve. — Dr.

E. A. a

Shoe Blacking [equal to Mason's).
Ivory black, twelve ounces ; molasses, four ounces ; sperm-
oil, one ounce ; oil of vitriol, by weight, two drachms ; vinegar,
one pint. Mix the black, molasses, and oil, and add the vine-
gar gradually, stirring all the time. Then add the oil of vit-
riol very carefully, stirring coQstantly, till effervescence ceases.

—Dr. E. A. C.

Liquid Blacking.

Ivory black, in fine powder, one pound; molasses, twelve
ounces ; sweet-oil, two ounces ; beer and vinegar, two pints of
each. Mix thoroughly together. — Dr. E. A. C.

What Most of the Baking Powders are Composed of.
[One of the Best.)
Cream tartar, twelve and one-quarter ounces ; bicarb, soda



TO URY IIKKHS — COLD CREAM. 51 1

(Eng)., six and one-half ounces ; tartaric acid, one and one-
third ounces ; carbonate of ammonia, four-fifths of an ounce ;
good wheat flour, four ounces. Mix thoroughly, and pass
through a fine sieve. — Dr. E. A. C.

To Dry Herbs.
CJather on a dry day, just before they flower. Put them in
an oven, and when dry take them out, pick off the leaves, put
bi bottles, cover tightly, and keep in a dry place.— iliTri-. li.

To Keep Weevil out of Wheat.
Put the wheat in barrels, smooth it, and spi'inkle a layer of
salt over the top. Keep the barrels well covered by tying
cloths over them. A sure preventive. — Mrs. Dr. P. C.

Fertilizer for Strawberries.
Nitrate of jjotash, one pound ; glauber salts, one pound ;
sal soda, one pound ; nitrate of ammonia, one-quarter pound.
Dissolve the above in forty gallons of water, one-third to be
ajiplied when the leaves begin to appear, one-third ten days
later, and the rest when the vines begin to bloom. This quan-
tity is for forty feet square. — 3Irs. R.

Red Lip Salve.
Oil of sweet almonds, two ounces ; pure olive-oil, six ounces ;
spermaceti, one and one-half ounce ; white wax, one ounce.
Color with carmine, and perfume with oil of roses. — Dr. ]£.
A. C.

Lotion for Chaps.
Borax, two drachms ; strong rose-water, twelve ounces ;
glycerine, three ounces ; mucilage of quince seed, ten drachms.
Mi.<.— Dr. JE. A. C.

Cold Cream.

Ruse-water, half an ounce ; oil of sweet almonds, half an
ounce ; pure olive-oil, two ounces ; spermaceti, half an ounce ;



512 CAMPHOR ICE FOR THE TEETH.

white wax, one drachm. Melt .s})erm and wax with the oil by
means of water-bath. Then add the rose-water, and stir till
cool. When nearly cool, add oil of roses or any other perfume
desired.— Dr. E. A. C.

Camphor Ice.
White wax, two ounces; spermaceti, two ounces and two
drachms; camphor, six drachms. Melt, and add olive-oil,
five ounces and five drachms ; glycerine, three drachms. Make
into eighteen cakes. — Dr. E. A. C.

Camphor Salve for Chapped Lips, Hands, etc.

Spermaceti, two drachms ; white wax, two drachms ; pul-
verized camphor, two drachms ; washed lard, half an ounce ;
pure olive-oil, half an ounce. Melt in water-bath, and stii
with it, while cooling, two drachms glycerine.

Note. — This is excellent, will relieve almost instantly, and
will cure in a few applications. — Dr. E. A. C

Tooth Powder.
Prepared chalk, two pounds ; powdered orris-root, two
pounds ; powdered white castile soap, quarter of a pound ;
powdered white sugar, quarter of a pound ; powdered pumice-
stone, half an ounce ; powdered carmine, half an ounce ; oil of
lemon, half an ounce ; oil of lavender, half an ounce. Powder
the carmine as fine as possible ; then add to it the pumice-stone,
then the sugar, then the soap, orris, and chalk in succession.
Then add the flavorir^ drop by drop, mixing it thoroughly with
all the ingredients. Sift through the finest apothecaries' sieve.
—Dr. E. A. C.

F( ' the Teeth.
Van Buskirk's Sozodont, maniifactured by Hall h Ruck el,
N. Y., is all that it claims to be. I have known it tried ter
years cousecutiiely with the happiest i-esults. — Mrs. S. T,



charcoal tooth powder — shampoo liquor. 512

Charcoal Tooth Powder,
Powdered charcoal, six ounces ; gum myrrh, one ounce ; pale
Peruvian bark, one ounce. Mix thoroughly. — Dr. E. A. C.

Hair-Oil.
Pure olive-oil, six ounces ; perfumed with oil of jessamine.
—Dr. E. A. C.

Hair- Oil.

Castor-oil, ten ounces ; pure alcohol, six ounces. Perfume
with oil of bergamot or any other perfume preferred. — Dr. E.

A. a

Hair Tonic.

Glycerine, one and a half ounces ; tincture cantharides (95
per cent.), half an ounce ; sulph. quinine, twenty grains ; alco-
hol, four ounces. Mix together ; perfume with oil of roses. —
Dr. E. A. a

Another Hair Tonic ^

Claimed to restoi-e falling out hair, when baldness is not hered-
itary. Tincture of cantharides (officinal), one ounce ; glycerine,
one and a half ounce ; rose-water, three and a half ounces. —

Dr. E. A. a

Hair Dye, No. 1.

Pyrogallic acid, one drachm; distilled water, three ounces.
Dissolve.— Xfr. E. A. C.

No. 2.
Nitrate of silver (crystals), one drachm ; aqua ammonia,
strong, two drachms ; distilled water, six drachms. Mix. — Dr.
E. A. G.

Hair Restorative.

Sugar of lead (chemically pure), one drachm ; milk of suli)hur,
two drachms ; rose-water, four ounces ; glycerine, one ounce.
Mix.— 2>r. E. A. C.

Shampoo Liquor.

Bay rum, three quarts; tincture cantharides (officinal), one
22*



514 KOSE BANDOLINE TO REMOVE BLOOD STAINR.

and a half ounces ; caib. ammonia, half an ounce ; salts of
tartar, one ounce. Mix. Thoroughly cleanse the hair with
clean water after using. — Dr. E. A. C

liOSE Bandoline.
Gum tragacantli, six ounces ; rose-water, one gallon; otto of
roses, half an ounce. Steep the gum in the water a day or two.
Agitate frequently while forming into a gelatinous mass. After
standing forty-eight hours, strain through a clean, coarse linen
cloth. Again let it stand a few days, and then strain a second
time. When tlie consistency is uniform, add the otto of roses,
and color with carmine. — JJr. E. A. C

Almond Bandoline
Is made as the above, except that no coloring is used, and it iis
scented with quarter of an ounce of oil of bitter almonds
instead of rose. — Dr. E. A. C.

To Clean the Hair and Hair-Brushes and Combs.
Dissolve one ounce borax and half an ounce carajjhor in a
quart boiling water. For cleaning combs and brushes use two
teaspoonfuls supercarbonate soda dissolved in half a pint boil-
ing water, or else use one teaspoonful hartshorn dissolved in a
little water. — 3Trs. H.

To Remove Dandruff.
Wash the hair thoroughly in rain-water with a good deal of
borax dissolved in it. — Jl/rs. C C

To Eemove Blood Stains.
Make a thin paste of starch and water. Si)read over the
stain. Wlieu diy, brush tlie starch off and the stain is gone.
Two or three applications will remove the worst stains. —
Mrs. D.



I N D K X .



BREAD.

PAGB

Batter bread 56

" " 2d recipe 57

" 3d " 57

Brown bread 40

Biscuit, beaten 42

" " 2d recipe 42

" " cream 42

" " French 41

" " excellent light .... 43

" light 43

" soda 42

" " thick 43

" " thin or crackers. .. 43

Box bread 40

Bunns 30

Cakes, Virginia ash 01

batter 55

" 2d recipe 55

" made of .stale bread 55

" cheap recipe 56

old Virginia batter cakes . . 55

" " " 2d 56

Cakes, Boston cream 53

breakfast 50

buckwheat 51

' ' 2d recipe 52

3d '■ 52

" _ 4th " 52

buttermilk 54

corn 58

cream .52

" 2d .53

" 3d .53

farina 54

flannel 51

" 2d method 51

" 3d " 51

Indian griddle 50

Madison 50

orange 50

rice 54

sour milk 54

velvet 50

Coru-bread, plain 61

" light 59



Crackers, Huntsville 4^

" soda 43

" water 44

Cracklin-bread 60

Egg-bread 60

" old-fashioned 50

" " soft 59

Family bread 29

Graham bread 40

Grit or hominy bread 58

" " " 2d recipe. . . 58

Henrietta bread 45

Indian " (iO

Lapland " 45

" " plain recipe -15

New bread 45

Leaven 27

Light bread 31

Jenny Lind bread 46

Loaf, cottage 39

Loaf bread 29

" " old Virginia 29

" " 3d metiiod 30

Lunch bread 46

Lunn, quick Sallie 36

" Sallie2d 34

" 3d 35

" 4th 35

" .5th 35

Old maids 39

Muffins 36

2d 37

3d 38

bread 38

corn 57

cream 38

white egg 38

Parker House 37

salt sulphur 36

soda 38

superior 37

sweet spring 36

Mush bread .59

Pockets 34

Pone, St. Nicholas 58

Potato bread 39



616



INDEX.



PAGE

Puffs, breakfast 46

" nun's 44

Rice bread 60

Rolls, hot or cold loaf bread 81

" French TL

2d 33

" " or twist 33

" pocket-book 33

" velvet 32

Rusks 40

" egg 41

" German 41

Salt risen bread 47

" lid 47

Turnovers 83

Twist 34

Wafers 44

Waffles 47

" 2d 48

" 3d 48

' ' corn meal 57

" mush 49

' ' rice 49

"2d 49

" superior rice 49

" soda 48

" another recipe 48

Yeast 25

' ' alum 27

" another recipe 26

" Irish potato 26

" that never fails 26



COFFEE, TEA AND
CHOCOLATE.

Cafo au lait 63

CofTee, to make 62

" 3d 62

" boiled 61

" dripped or tiltered 63

2d 63

" to toast 61

Broma 65

Chocolate 65

Cocoa 65

Black tea i'A

" 2d 64

Green " 63

" 2d 64

" " a good cup of 64

Iced " 64

MILK AND BUTTER.



Butter, to secure nice for the table
in winter



67



TMon

Butter, putting ip 67

Clabber 67

Cottage cheese ()8



SOUP.

Asparagus soup 83

" 2d 83

Beef " 74

" 2d 74

Beefs head, to prepare as stock

for soup 74

Calf's head soup 75

" 2d 75

" •' " od 76

" 4th 76

" .5th 77

" " " brown 77

Clam soup 72

"2d 73

Chicken soup 78

" 2d 79

Crab " 73

" 2d 74

Giblet " 79

Gumbo " 80

" 2d SO

Okra " 79

Oxtail " 78

Oyster " 69

"2d 70

" 3d..... 70

" " economical 69

" " puree of 'iO

Pea " 83

" " green 84

" " 2d 84

Potato " 84

"2d 84

Terrapin soup, mock 72

Turtle " 71

" 2d 71

" 3d 12

" " mock 72

Tomato " 82

" 2d t2

" " clear 83

Veal " roast, and chicken

bone soup 79

Vegetable soup 81

" " fine 80



OYSTERS AND OTHER

SHELL FISH

Clam or oyster fritters 90



INDEX.



517



FAGK

Crabs, to cook 94

" deviUed 94

2d 94

' ' hard, to devil 95

Crab stew 94

" soft 95

Lobster curry 95

Terrapin 96

" or turtle in batter 96

" " steaks 96

" " stew 96

Turtles, to cook 96

" stewed 96

Oysters, broiled 90

" to cook 86

" 89

" devilled 88

" " 88

" fritters 89

" 89

" to fry 89

" fried 89

" " 2d 90

" to fry 90

" " 2d 90

" to keep alive and fatten. 94

" pates 9:3

" pie 93

" "2d 92

" pickled 91

" " 2d 91

•' " 3d 92

' ' raw 93

" to roast 91

" sausage 93

' ' steamed 90

" shortcake 93

" scalloped 86

2d 87

3d 87

" " 4th 88



FISH.

A la crSme 98

Cat fish 99

'' " or hog fish 99

Cod fish balls 104 i

" " boiled 104 !

" " salt, to dress 105 j

" " Nantucket 105'

Chowder 99 :

Chowder, 2d 100

Drum or sturgeon 104 1

German fish stew 107 i

Halibut 98

" 2d 98'



PAGB

Mackerel, boiled 105

to broil 105

" salt, to cook 106

Perch, to fry 1U4

Rock fish, baked ] 01

Hock, to boil 101

" boiled, 2d 101

" pickled 102

" to stew 101

Shad, baked 102

" to barbecue 103

" " broil 102

" "fry 102

" potted 103

" to roast 102

Salmon, to bake, to boil and steak 106

" to pickle 107

Sheep's head, to bake 100

" or rock, to boil 100

" to bake, 2d 100

" " " 3d 101

" boiled lUO

Sturgeon, baked 104

" cutlet 103

" scolloped 103

Trout, to fry 104



GAIIE.

Duck, vnld Ill

" " to cook for breakfast . Ill

Fowl " " roast in a stove 110

Goose " Ill

" 2d Ill

Partridges, to broil 112

" and pheasants, to cook 113

" to roast 113

Pigeon, to broil 112

pie 113

" to stew 113

Rabbit, barbecue 109

" roast 109

" stewed 109

" 2d 109

Reed birds, to dress 113

Sora, ortolans and other small

birds, to cook 113

Sora, ortolans aud other small

birds, to cook 1 14

Sora, ortolans, robins and other 114

small birds, to cook

Squirrel, to barbecue 108

Turkey, wild 110

" " simple way of pre-
paring 110

Venison, haunch 108

" " of 107



;i8



rXDKX.



Venison, stewed ,



2d.



MEATS.



PAGE ' PAQ8

. 108 Headiind jowl of jMg to ste>v 134

. 108 Jowl oi shoat V.'>A

Roast pig ].'>-i

" slioat I'-i'i



Backljone or chine, to cook 120 '

pie 120

Bacou, to cure 125

' ' curing 1 25

" fried loO '

" and greens 129

'' shoulder of 1 29

Chine, to dress 121

" roast 121

Ham, baked 127 j

" 2d 128 [

" or tongue, bake 127'

broiled 129

" of pork, to cook 121

" for curing 125 '

" Virginia mode of curing. . 124

to boil 120

" " 2d 127

" weighing 10 lbs 126

fried 129

" an improvemeut to 1~'5

relish 131

.•=piced 129

'* stuffed and baked 128 '

' ' to stuff, fresh cured 1 28

" toast 131

" 2d lol

Jowl and turnip salad 130

Lard, to cure 1-4

Leg of p' prk stuffed 121

Pickled pork, equal to fresh l-iO

Pork royal 122

" steak 119

Sausage meat 122

" excellent recipe 1~2

" seasoning for 122

Salt pork, how to cook 131

Spate ribs 1 19

" " pork 119

" M 119

" 4th 119!

" " grisken and short ribs, j

to cook 120 I

Souse cheese 12o

" to make from hogs' feet ... 123

Sweetljrea/l of hog 12o

Tongue or ham, potted 1'->1

Barbecue shoat 1 .'^2

Forcquarter of shoat to roast. . . . 1'j2

Head of shoat 184

" " '• to stew 1M5

" " pig to hash lijij



BEEF AXD VEAL.

A-la mode 140

" 2d. 140

" 3d 141

Boiled beef and turnips 141

Brine for beef 154

Brains, croquettes 151

" to dress 150

" fry 150

" " " 1..0

" " stew 150

Collaps, beef 14<;

Collar 142

Cow heel Ih'.i

" " fried 153

Corned beef 1-54

" 2d 15e

" " od 150

" " and tongues 155

" " or pork 155

" round, to cook 158

" beef, how to cook 159

" " tongue, to cook 158

Cure " for drying 159

" " ham IfiO

Daube Froide 153

Dry Ijeef and tongue KJO

French dish 153

Frizzleil beef 144

Fricasseed beef 145

Gravy Ijrown 152

" for roast beef 152

Heel of beef to fry 153

Hunter's beef or spiced round. . . . 15*5

" " " " 2d. 157

Heartof " 147

Kidneys, broiled 148

fried 148

" 2<l 148

grilled 148

" stewed 147

" 2d 147

Liver 149

" fried 149

" to fry 149

" to fry with onions 149

" dried for relish 149

Ox-heart, to roast 147

Roast beef 138

" " 2d 139

Rib roast of beef 139



INDKX.



519



Round of beef, to spice I5T

Rump " " to stew 145

Steak, broiled 142

2d 143

' ' how to cook 148

" fried 144

" to fry 144

" fried with onions 143

Stew, Lebanon 1 40

Sausage, beef 1 52

" bologna 152

Smoked beef 1 59

Spiced " 157

Tongue a la terrapin 1 4t;

"■ toast 147

" to stew 14G

" to pickle 1 55

Tripe 151

" 2d 151

" to fry 152

" " prepare 151

Calves' brains 167

Cake, of veal 104

Chopd, veal liil

Cutlets, veal 102

" 2.1 102

" "• od 102

Cold veal, dressed with white

sauce 163

Daub veal I'iT

Feet, calf's, dressed as terrapins. . 1 05

Head, calf's 107

" " to bake 107

Liver, bewitched 100

" broiled 1 05

" to fi-y If.r.

" " 2d li>0

" simple way of cooking.... 100

Loaf, veal ) 03

" 2d 164

Loin of veal, stewed 100

Minced " 103

Roast " 101

Steak " 101

Sweetbreads 105

2d 105

3d. 105



MUTTON AND LAMB.

BroQed 170

ChoDs, mutton 173

" 2d 172

" 3d 173

'* " broiled 173

Corned " 171

Leg jf mutton, boileil 170



Leg of mutton, boiled, 2d 170

" roast lO'J

Roast mutton l*'-)

Saddle of mutton, to cook 171

" " 171

" " iced 17)

- " " to roast 170

Shoulder " earned 172

Slices, grilled 1''4

Stew 1 73

" 2d 173

Tongues, sheep 174

Lamb's head 175

" " to fricassee 17.5

Roast lamb 1 74

Shoulder of lamb, to grill 174

Decorations and garnishes for

cold meat and salads 175

POULTRY.

Chickens 1 >^3

" to boil IM

" broil Ib7

" " dress with tomatoes, l^li

" "fricassee 1S7

" fried 180

" 2d 186

pie 187

" 2d 188

" puddmg 188

2d 188

" " with potatoes. . 188

" to roast 1^4

" smothered 185

' ' to steam 1 ^'4

" '• stew 1^5

" " •' 18.5

Ducks, young, to prepare liiO

to stow li>0

Goose, devilled 189

to roast IS'.)

Turkey, boiled 180

2d 180

" boned 181

devilled 181

" hash 181

Turkey, meat jelly for 18^3

" roast 178

" 2d 178

" 3d 179

" " with truffles 179

" to steam ISO

SALADS.

Celery salad 196

Chicken " 19A



520



INDEX.



PAGE

Chicken salad, 2d 195

3rl 195

" " 4th 196

" for 35 people 195

Fish salad 192

Irish potato salad 198

Lettuce salad 198

" dressed 200

" " 200

Lf bster salad. 192

Oyster " 191

Potato " 197

" " 2d 198

Salmon salad, and lobster 191

Slaw 199

" cold 199

" " 2d 199

Terrapin salad 193

Tomato " 197

Turnip " 197

Turkey " 193

" 2d 193

" 3d 194

Veal and potato salad 197



SAUCES.

Anchovy sauce 202

Apple " 204

Cod's head " for 201

Fish " 200

" " 2d 201

" " 3d 202

" " or sauce for salad. 200

Dutch " for fish 201

Horseradish sauce 202

Maitre d'Hote sauce 202

Mint sauce 2U4

Mushroom sauce 203

" 203

.Nasturtium " 204

Onion " 204

Pepper vinegar 203

Tomato sauce 203



SAUCES ESPECIALLY SUITA-
BLE FOR FOWLS.

Asparagus sauce 205

Celery " 205

Cranberry " 206

Drawn butter 205

2d 206

3d 206



FAOB

Egg sauce 205

Mushroom sauce 206

Oyster " 205

Sauce for boiled poultry 205

White sauce 204



SALAD DRESSING.

Cabbage dressing 208

Celery dressing 211

2d 211

Chicken salad dressing 208

Cold slaw " 210

Lettuce " 208

" 2d 210

Sana Mayonnaise 209

Salad dressing 207

2d 207

3d 207

4th 208

" 5th 210



BRUNSWICK STEWS, GUMBO,
SIDE DISHES.

Apples, fried 231

" spiced 232

Bacon fraize 227

Beef cakes 226

Beefsteak and potatoes 226

Breakfast dish 221

" 2d 222

Broth, Scotch 216

Cassa rolls 221

Calf's head pudding 223

Cold chicken, devilled 225

" " with vinegar 225

Croquettes 217

2d 217

3d 218

" 4th 218

Chicken croquettes 217

Croquettes balls 218

" potato 218

" sausage 219

2d 219

" meat 217

Crumb pie 224

Dried apples, peaches, qui uces and

pears, to stew 231

Fish and potatoes 226

Forcemeat balls 219

Fondee 230

Gibletpie 2aC



INDEX,



521



PAOB

Gumbo 213

" 2d 313

" 3d 213

" filet a la Creole 214

Haggis 225

Hash 220

" baked 222

Hominy, to boil 228

2d 229

" croquettes 228

fried 229

Hotch potch 216

Liver pudding 223

Loaf, meat 216

^lacaroui 227

2d 227

3d 227

"■ Italian method 227

Mince, with bread crumbs 219

" " potatoes 220

Mushrooms, broiled 230

to stew 230

" " fry or broil.. 229

" and sweetbread pates 229

Mutton, hashed 215

2d 215

3d 215

Nice pie 2^3

Pig's head pudding 223

Potato pie 223

"2d 223

Pot pouri 220

Prunes, stewed 232

Ragout souse 221

Rice and egg pates 231

Sandwiches 222

" 2d 222

Squab pie 225

Side dish 216

Stew, black 216

Stew, Brunswick 211

Stew " 2d 212

3d.... 212

" " 4th 212

Terrapin, mock 221

Tongue and prunes 231

Veal pates 214

Welsh rarebit 231



EGGS



A-la-creme .
Boiled eggs .



237

' _ 233

soft..".'.'.'.'.'.!!!!'.'.'.'.! 3133

Baked for dinner 237

Egg cups, breakfast dish 233

" for breakfast 233



PAOB

Egg with toast 236

Ham and eggs 2:36

" egg pudding 237

Omelette 234

2d. 234

" 3d 234

4th 234

" cheese 235

' ' German 235

" ham 235

" mock 235

" souffle 235

Pie, egg 237

Poached eggs 236

Rumble " 236

Scrambled eggs 233

" " 233

Stuffed !!!!!!! ! !".*.".!!!!!! 237



VEGETABLES.

Artichokes, burr 249

Asparagus, to cook 238

" 2d 239

Beans, lima, to boil 245

2d 245

3d 254

Beets, to boil 239

Cabbage, with bacon, to boU 251

" boiled without bacon. . . 251

fried 252

" pudding 251

2d 251

Cauliflower '. 252

Celery 240

Corn fritters 242

" 2d 243

" " for breakfast 243

" green, to boU 241

" pudding 242

2d 242

' ' put in brine 254

Cucumbers, to dress raw 246

Cucumbers, to fry 246

Cymlins, with bacon 240

to try 241

fritters 241

' ' pudding 241

" or squash to stew 240

Egg-plant, to bake 249

" to frj- 249

" " pudding 249

" " to stew 248

Okra 246

Onions, to bake 239

"cook 339

" " dress raw 240



44



522



INDKX.



PAGF

Onions, to fi-y ;io9

P.iisiiips, to cook 250

" fry 249

" " stew 24'.)

Peas, cornfield or black-eye 254

" dried, to boil 254

" green, " 2oS

Pees, kon-feel 253

Potato chips, Irish 247

" cakes 247

Pc tatoes creamed 247

" Irisii, to boil 24()

Potato hash 247

" pudding 247

" snow 247

Potatoes, sliced, to fry 247

" sweet, to boil 248

'' " to cook inferior. 248

" " to fry 248

Radishes 240

Ropa Viga 244

Salsify, to cook 250

" ' "fry 250

" " stew 250

" " 250

Slaw, warm 251

" 2d. 2.52

" od 2.52

Snaps, to boil 240

Spinacli 252

Succotash 24(i

Tomatoes, baked 24o

" 2d 243

fried 244

" omelet 214

" raw, to dress 215

"2d 245

' ' stowed 244

" 2d 244

Tomato toast 245

Turnips , 253

salad 2.53

' ' to stew 253

Yams, to dress 248

PICKLE AND CATSUPS.

Apple pickle 294

iJlackberry pickle 295

CuVjbage " for present u.se. 2(J2

" cut 2C,2

" " chopped 2(io

Cantaloupe pickle, 3 287, 288

Composition " 291

Cherry " 295

Cbow-chow " 5 282-284

" " '■ (Leesburg) . . . . 285



PAQS

Cucumber pickle 4 200-268

" boiled 208

" ripe 2()9

" " sweet, 2 209

Dam.son " 2 290,291

French " 2 292

Green " 3 204-266

German " 290

Honolulu melon pickle 287

Hyden salad, 5 273-275

Ingredients for one gallon green

pickle 258

Kentucky pickle 202

Lemon " 2 294

Mangoes, oil, 3 276

' ' to green 270

" stuffing for 00 270

" peach, 4, 278,279

'" pepper 279

Martinas pickle 281, 283

Mu.skmeion pickle 288

Onion " 2 293, 294

Peach " 4 286, 287

" " spiced 286

" " sweet 286

Pear, peach or quince pickle 287

Plum pickle 289

Prejiaring pickles 258

Ragout pickle 291

Spanish " 293

Sweet " 287,290

Tomato " (green) 3 209, 270

" " (sweet) 3 272

" " (ripe) 272

" sauce (green) 3 270, 271

" marmalade or sauce for

meats 373

Vinegar for pickle, 3 256

" " yellow pickle 257

Walnut pickle, 4 280, 281

Watermelon pickle, 4 289

" " s\veet 288

Yellow " 7 258-261

Bay sauce, 2 299

Caper sauce 302

Celery vinegar 301

Gncumlior catsup, 4 297

Horseradish sauce 3U1

Mushroom catsup, 4 299, 300

' ' sauce 300

Mustard, to mix 303

" aromatic 303

Pepper catsup 302

sauce 301

" vinegar 302

'J'omato catsup, 2 295, 2VMj

Tartan sauce 302

" (Morcau's) 303



INDEX.



523



Walnut catsup, 3 298

" leaves, catsup from 29S



CAKE.

Almond cake, 2 3-8

Angels " 311

bread 323

Black cake 314, 315

Brides' cake, 4 309, 310

Capital " 342

Civron " 4 327,328

Cocoanut cake, 6 32ri, 324

Chocolate " 5 325,320

" jelly cake 327

Corn-starch " 313

Clav " 323

Cream " 2 340,341

Currant " 329

Cup " 3 342

Custaid " 344

Cake 34;^

' ' with sauce 344

" that never fails 344

Delicate cake, 2 3l2

Delicious " 2 343

Fruit " 7 310-319

Fig " 329

Gold " :<n

Mrs. Gait's caKc 345

Jelly for " 2 334, 335

Jelly " 2 335

Jelly cake (lemon) 2 335, 330

" (r.iUcd) 2 336

" " filling for 337

Kettle cake 345

Lady " 2 311, 312

Lee " (R. E. ) 2 321

Leighton cake 300

Lemon " 2 320, 321

Mountain cake 307

' ' ash-cake 308

Merry Christmas cake 312

Marble cake 337, 339

" or Bismarck cake 339

Norfolk " 345

Naples biscuit 347

Orange cake, 3 319, 320

Parson's " 346

Paund " 7 329,331

Pineapple " 319

Risen " 346

Ro.=e or clouded cake 3:>9

Rnpjles' " 340

Silver " 310

8no\v " 3C8

" mountain " 307,



PAGE

Spice mountain cake 3-10

Sponge " 2 332

Sponge cake (confederate) 3^32

" " (cream ) 333

" " (butter) 2 331, 332

" (extra) 333

" " that never fails 333

" " roll, 2 334

Tipsy cakes 347

Velvet " 347

White " 2 305

" " (superior) 305

" mountain cake, 4 306, 307

" " ash-cake 308

" fruit cake, 4 313,314

Whortleberry 347

Icing for cakes 349

Icing, 5 348, 349

" boiled, 2 348, 349

" cold 348

" hot 348, 349

Ginger bread 350, 351

Ginger bread, cup cake 351

" " lightened 351

" " risen 351

" " soft 350

Ginger loaf 350

Molasses cake, 2 351, 352

" or black cake 352

'*' pound cake 352

Small cakes 353

Albany cakes 353

Bonnefcadas 301

Coliec cakes 357

Cookies 358

Cinnamon cakes, 2 357

Collce " 357

Cream " 354

Crullers 359

Delicate tea cakes, 2 300

Delicious small cakes 301

Dimples 302

Drop cakes 353

Ginger cakes, 2 3i>2, 303

" " (drop) 364

" " (cheap) 3f.3

" bunns v.. 363

" snaps, 2 303, 3(>4

Gloucester cakes 359



Online LibraryMarion Cabell TyreeHousekeeping in old Virginia. Containing contributions from two hundred and fifty ladies in Virginia and her sister states → online text (page 32 of 33)